Description

This classic French Hollandaise Sauce is a rich, creamy emulsion made from egg yolks, fresh lemon juice, and warm melted butter, seasoned with a touch of salt and optional cayenne pepper. Perfect as a luxurious topping for eggs Benedict, steamed vegetables, or seafood, this sauce is prepared gently over a double boiler to achieve a silky and smooth texture.

Ingredients

3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter (1 stick), melted and warm
1/4 teaspoon salt
A pinch of cayenne pepper (optional)

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Instructions

Whisk egg yolks and lemon juice: In a heatproof bowl or the top of a double boiler, vigorously whisk the egg yolks and lemon juice together until the mixture turns thick and pale in color, which ensures proper emulsification.
Set up double boiler: Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water to avoid overheating and curdling the eggs.
Whisk while heating: Continuously whisk the mixture to maintain an even temperature and prevent the eggs from scrambling. This step is crucial for smooth sauce texture.
Drizzle in melted butter: Slowly add the warm melted butter in a thin stream while whisking vigorously to allow the sauce to properly emulsify and thicken.
Finish the sauce: Once all the butter is incorporated and the sauce is thick and smooth, remove the bowl from heat.
Season: Stir in the salt and add a pinch of cayenne pepper if desired for a subtle spicy note.
Serve or keep warm: Serve the sauce immediately or keep it warm for up to 30 minutes by placing the bowl in lukewarm water without direct heat to maintain its creamy consistency.

Notes

If the sauce is too thick, whisk in a few drops of warm water to loosen it to your desired consistency.
To prevent curdling, always keep the heat low and whisk constantly during cooking.
Using clarified butter instead of regular melted butter results in a silkier texture and more stable sauce.